1040
April 22, 2024

Chocolate cake with Mirror Glaze

Time

Preparation time: 45 min.
Cooking or baking time: 1 hr.
Rest period: 1 hour
Total preparation time: 2 hours 45 minutes

I baked this cake because I really wanted to try the cake glaze Mirror Glaze. The first attempt was not perfect yet, but a start is at least made and still the cake tastes really good.

The glaze white "Mirror Glaze" tastes of vanilla and can be applied well to the cake.

To start the cake as easy as possible with the new glaze, I used the cake recipe on my well-tried cup recipe, which I have changed only insofar as I have in the amount of flour instead of 3 cups of flour only 2 1/2 cups of it and then replaced the missing flour with baking cocoa.

ingredients

For the cake in a 26er Springform

4 eggs
2 cups of sugar
2 1/2 cups of flour
1/2 cup baking cocoa
1 pck of baking soda
1 cup of neutral oil
1 cup of mineral water with carbon dioxide

For the filling

1 glass of apricot jam
4 cl apricot liqueur to soak the lower part of the cake

For the glaze

1 cup of cream
1 package Mirror Glaze white (or another color of your choice)
400 ml of milk
Decoration can be made as desired, I still had pistachios there

preparation

Beat the eggs, sugar and oil with the hand mixer or the food processor until the ingredients have mixed very well.
Mix the flour well with the cocoa and the baking powder and then sieve over the egg-sugar-oil mixture and stir well.
Finally, pour the mineral water into the cake mixture and mix well. The dough is now in a greased and sprinkled with breadcrumb springforming (the soil can also be used with baking paper), filled and baked in 175 degrees preheated oven for about 50 minutes to a maximum of 1 hour. (Make the tasting with a wooden stick).
Once the cake has been baked, it is removed from the edge with a knife and the springformed form removed. The bottom of the cake is freed from the baking paper or from the bottom plate of the mold and can now cool.
After cooling, the cake is cut once in the middle. The apricot jam is slightly heated in a pot - it can then be better distributed -, the bottom cake part is soaked with the apricot liqueur and the jam can now be applied. If children are in the household, you can simply omit the soaking of the soil.
Now the upper cake part is put on.
So that the glaze adheres well to the cake, the whipped cream is then applied as smoothly and uniformly as possible on the cake and also on the edge. The smoother the cream is, the better and more uniform the glaze will look later.
The cake prepared in this way should now be refrigerated for at least one hour.
Now it's time to prepare the glaze. For this purpose, 400 ml of milk are brought to the boil, taken from the cooking area and the glaze powder is stirred with the whisk without lumps in the milk. Now, the glaze should cool down to a temperature of about 35 degrees, so it is best to spread on the cake.
When the cake is well chilled, place it on a wire rack and place it on a large enough bowl to catch the pouring spout. This can be filled in a glass and heated for the next cake and continue to use.
The glaze is best poured over the cake with a ladle and should no longer be distributed with a knife or spoon. This suffers the appearance of the mirror-like surface and that would be a pity. You can see that I did not stick to the distribution and therefore a few waves were created on the casting surface. But I learned from it and will make sure that this does not happen to me at the next cake.
Regarding the Mirror Glaze casting, it should be said that you can buy it in powder form and then mix it with milk, as I did, but it is also available as a finished casting, which can only be heated in a water bath and then has to pour over the cake. Furthermore, you can also make the Mirror Glaze yourself using u. a. of glucose and other ingredients. I will dare to do that again another time when I have become more proficient with using cast-finish.